Nutritional Facts

Directions

In a large bowl, combine the sugar, cornstarch, tapioca and fruit; let stand for 15 minutes. In another bowl, combine flour and salt; cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture just until moistened.

Divide dough in half so that one portion is slightly larger than the other. On a lightly floured surface, roll out larger portion to fit a 9-in. pie plate. Transfer pastry to pie plate; trim pastry to 1/2 in. beyond edge of plate. Spoon fruit mixture into crust.

Roll out remaining pastry to fit top of pie; make a lattice crust. Trim, seal and flute edges. Brush with cream; sprinkle with coarse sugar.

Bake at 375° for 45-55 minutes or until crust is golden brown and filling is bubbly. Cool completely on a wire rack.Yield: 8 servings.

Editor’s Note: If using frozen fruit, measure fruit while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Originally published as Five-Fruit Pie in Taste of Home
August/September 2010, p68

"I made this pie with a premade pie crust and used egg whites to brush the top. I had a larger pie pan, so I doubled the pie crust as well as the fruit. Since some of the fruit was frozen and some was fresh, I drained off the frozen and added extra cornstarch and tapioca. Family loved this recipe, and requested I make it again."

"I've been making this pie for over 40 years only our family calls it "fruit of the forest" and gets all sorts of compliments. You can also substitute your favorite fruits for the one's used in this recipe. I've used pears, peaches, blackberries, in combination with these in this recipe."